Recipe(tried): No Bake Pumpkin Cheesecake

Here's a no bake pumpkin cheesecake with Cool Whip, but you don't freeze it. You just serve it chilled.

NO BAKE PUMPKIN CHEESECAKE

1 (8 ounce) package of cream cheese, room temperature
1 cup canned Pumpkin Pie Filling (don't use plain 100% solid pack canned pumpkin)
1/4 cup granulated sugar
2 cups Cool Whip, thawed (plus more for serving)
1 (9 inch) graham cracker pie crust

Add cream cheese, pumpkin pie mix and sugar to mixing bowl. Beat with electric mixer until smooth.

Fold 2 cups Cool Whip into the pumpkin mixture until well incorporated and batter is a uniform color. Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.

Refrigerate at least 2-hours prior to serving.

Serve slices each topped with 2 tablespoons of Cool Whip Topping.